Slammin Blackened Salmon Food

SLAMMIN BLACKENED SALMON

Steps:

• Remove salmon from package and rub with blackening seasoning on skin free side.
• Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.
• Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.
• Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potato and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!

JAMMIN' SALMON BURGERS

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside.
• In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
• Serve on buns with Dill Mayonnaise.
• Combine all the ingredients in a small bowl and set aside.

BLACKENED SALMON

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

BLACKENED SALMON

Steps:

• Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet. Coat each stake with the butter (or olive oil) and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside. The time that it takes to cook each stake determines on how large they are.

BLACKENED SALMON

Steps:

• For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes.
• For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.
• Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach.
• Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach.

SLAMMIN' CRAB STUFFED SALMON

Steps:

• 1. Drizzle olive oil on both sides of salmon pieces. Rub chesapeake bay rub on salmon filets. Cut (slits) pockets in the middle of salmon filets about 3/4 of the way.
• 2. Combine stuffing ingredients together in a mixing bowl. Stuff salmon pockets with crab stuffing and place on oven proof pan. Add butter to pan and drizzzle a little olive oil on top of salmon.
• 3. Meanwhile preheat oven to 380 degrees F. Bake for 15-20 minutes or until fish is done.

JAMMIN' SALMON BURGERS

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise. Add drained salmon and mix well. Form salmon mixture into 4 patties and set aside.
• Heat 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the burgers and cook until browned on the bottom. Turn and brown other side. Place in oven for 3 to 4 minutes.
• Serve on buns with Dill Mayonnaise.
• Combine all the ingredients in a small bowl and set aside.

BLACKENED SALMON WITH WHISKEY BUTTER SAUCE

Steps:

• Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
• Rub into the fillet and add more if you end up with bare spots.
• Set aside.
• With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
• When it starts to smoke and shimmer, add the butter and swirl just until melted.
• Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
• Remove from the heat; standing back from the pan, add the whiskey.
• Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
• When the fish is done through, remove to a plate and keep warm.
• Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
• Let each addition melt before adding another.
• Whisk constantly.
• Pour over salmon and serve.

SLAMMIN' SALMON CRUNCHY CAKES WITH GAYLA SAUCE

Steps:

• Combine ingredients for the Gayla sauce and refrigerate.
• Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
• Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
• Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
• Place balls on platter and press into patties about 1 inch thick.
• Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
• NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
• Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.

SLAMMIN' SALMON

Steps:

• Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
• Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
• Prepare an outdoor grill for medium-high heat.
• Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

BLACKENED SALMON

Steps:

• 1. In a small bowl, combine olive oil, lemon juice and garlic.
• 2. In a small bowl, combine paprika, cayenne pepper, thyme and sea salt.
• 3. Cut salmon horizontally into four equal portions. Brush both sides of fillets with oil mixture; lay on cutting board skin side up.
• 4. Sprinkle seasonings on skin side.
• 5. Lightly brush bottom of large skillet with oil mixture and turn heat to high. Once the oil heats up place fillets in pan, skin side (seasoned) down and turn heat to medium.
• 6. Sprinkle the remaining seasoning on the top side of each filet.
• 7. Cook on medium for 3-4 minutes per side depending on thickness of filet.
• 8. Remove from pan and garnish with lemon slices.
• 9. Serve and enjoy!